Development and validation of an educational booklet for healthy eating during pregnancy1

OBJECTIVE to describe the validation process of an educational booklet for healthy eating in pregnancy using local and regional food. METHODS methodological study, developed in three steps: construction of the educational booklet, validation of the educational material by judges, and by pregnant women. The validation process was conducted by 22 judges and 20 pregnant women, by convenience selection. We considered a p-value<0.85 to validate the booklet compliance and relevance, according to the six items of the instrument. As for content validation, the item-level Content Validity Index (I-CVI) was considered when a minimum score of at least 0.80 was obtained. RESULTS five items were considered relevant by the judges. The mean I-CVI was 0.91. The pregnant women evaluated positively the booklet. The suggestions were accepted and included in the final version of the material. CONCLUSION the booklet was validated in terms of content and relevance, and should be used by nurses for advice on healthy eating during pregnancy.